For a luxurious lunch or a hearty vegetarian dinner along side a salad, my kids LOVE this potato galette recipe.
With whole-wheat flour, chick peas for protein and tons of potassium-rich potatoes, it’s a healthy meal.
Add all that butter, sweet corn and creamy feta and you’ve got a treat.
Here’s how I make our new favorite potato galette recipe.
Time Saving Potato Galette Recipe Tips
Step 1: Make crust ahead of time or buy prepared dough from the store. Either way leave it on the counter for at least 20 minutes before you try to roll it.
Step 2: Prep the onions and potatoes. I’m sorry but this recipe is a two-pan-er. You have to get the potatoes soft before they go into the oven because there’s not enough time or moisture to cook them in there.
Step 3: Add all the other ingredients to the potato pan so it’s coated with oil and goodness. You could also prep this ahead of time and store in the fridge for up to a week.
prep the potatoes and onions first
ready to bake
Potato Galette Recipe with Feta, Corn & Dill
I love this combination of flavors and textures but use whatever veggies you have. Just drain anything that produces a lot of liquid, like spinach or zucchini.
Makes 2 galettes
Ingredients
For the crust
Start with 2 prepared pie crusts or make a batch.
Whole Wheat Pie Crust: Combine 1 cup unsalted butter (2 sticks) with 1 teaspoon salt, 1 cup all-purpose flour and 1 cup whole-wheat flour. Blitz in a food processor until mixture is the size and shape of sandy peas. Add 1/4 cup cold water and combine into a ball. Refrigerate for at least 10 minutes before using, or freeze up to 2 months.
For the filling
3 tablespoons olive oil
1 large onion
6 medium red or gold potatoes
1 cup chick peas
1 cup frozen sweet corn
1 teaspoon dried dill or 2 teaspoons fresh dill, diced
1/2 teaspoon salt plus 1/4 teaspoon pepper
1/2 cup feta cheese
Instructions
Preheat oven to 375 degrees F. Use a mandoline to slice potatoes and onions thinly. (Or use a knife and just get it as thin as you can.)
In a large saute pan, heat olive oil. Cook onions and potatoes until both become soft, stirring often. About 10 minutes.
Take off the heat and stir in remaining ingredients: chick peas, corn, feta, dill, salt, pepper and feta cheese.
Roll out the dough into two discs, about 1/4 inch thick.
Place each disc on a baking sheet lined with parchment paper or silicone mat.
Pour the filling in the center of each crust, dividing equally. Leave about a 2-inch perimeter around the entire edge. Fold up the edges.
Bake for 30-35 minutes until crust is golden. Allow to cool slightly and serve.
For lunch, just add raw veggies or chopped fruit.
For dinner, pair with one of our favorite salads:
Kale with Balsamic-Maple Dressing
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